Pat the chicken breasts dry with a paper towel. Sprinkle both sides with salt, pepper, and paprika. This helps the seasoning stick and gives more flavor.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant. Be careful not to burn it.

Pour in the chicken broth and scrape any brown bits from the bottom of the pan. Add the heavy cream, Parmesan cheese, and Italian seasoning. Stir everything together and let it simmer for 2–3 minutes until slightly thickened.

Add the baby spinach and sun-dried tomatoes to the sauce. Let them simmer for 1–2 minutes until the spinach wilts and the tomatoes are heated through.

Place the cooked chicken breasts back into the skillet. Spoon some of the sauce over the chicken and let it simmer for another 2–3 minutes so the flavors blend.

Serve hot with pasta, mashed potatoes, or crusty bread. Spoon extra sauce over the top and enjoy!